Baked Stuffed Onions Recipe

Ingredients <br>- ½ cup uncooked long-grain rice <br>- 6 large Spanish onions, peeled <br>- ½ pound spicy ground pork sausage <br>- ¼ cup chopped green bell pepper <br>- 1 egg, beaten <br>- ½ cup soft bread crumbs <br>- ½ teaspoon dried oregano <br>- 2 tablespoons chopped fresh parsley <br>- 2 tablespoons butter, melted <br>- ½ teaspoon paprika <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish. <br>step 2: In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. <br>step 3: Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh. <br>step 4: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. <br>step 5: In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. <br>step 6: Combine melted butter and paprika; brush or spoon over onions. <br>step 7: Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes. <br>

Ingredients
- ½ cup uncooked long-grain rice
- 6 large Spanish onions, peeled
- ½ pound spicy ground pork sausage
- ¼ cup chopped green bell pepper
- 1 egg, beaten
- ½ cup soft bread crumbs
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, melted
- ½ teaspoon paprika

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
step 2: In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
step 3: Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
step 4: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
step 5: In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
step 6: Combine melted butter and paprika; brush or spoon over onions.
step 7: Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.

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